Leek and watercress soup

1 servings

Ingredients

Quantity Ingredient
1½ tablespoon Vegetable oil
5 mediums Leeks; (4 cups), chopped
(white and pale green parts only)
1 medium Onion (1 cup); peeled and chopped
1 large Potato (1 cup); peeled and diced
1 bunch Watercress (2 cups); trimmed and chopped
5 cups Vegetable stock or water
2 tablespoons Vegetarian Worcestershire sauce
Salt; to taste
Freshly ground black pepper; to taste
Chopped chives for garnish

Directions

6 SERVINGS DAIRY-FREE

IN LARGE POT, heat oil over medium heat. Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes. Add potato and watercress.

Cook until wilted, stirring occasionally, 5 minutes. Add stock, bring to a boil. Reduce heat and simmer until potato is tender, about 30 minutes. Stir in Worcestershire sauce and season with salt and pepper.

In food processor or blender, puree soup in batches. Serve warm or chilled garnished with chopped chives if desired.

Can be made the day before or frozen for up to 1 month.

PER SERVING: 255 CAL.; 7G PROT.; 7G TOTAL FAT (1G SAT. FAT); 43G CARB.: 0 CHOL.; 1,377MG SOD.; 4G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 44 Converted by MM_Buster v2.0l.

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